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When I was growing up I did not really enjoy sausages. I was mostly exposed to flavourless breakfast sausages that I really didn't like. Recently I have been trying sausages again, though I am still avoiding the breakfast sausages. Among others, I have found that I really like Italian sausages. They are full of flavour and you can often use them in place of ground meat in recipes to add a bit more flavour to the dish. I came across this recipe for zucchini stuffed with Italian sausage and cheese. This recipe sounded really tasty and I worked it into my meal plan as soon as I could. The dish turned out to be just as tasty as it looked. How can you go wrong with Italian sausage melted golden browned cheese?

Zucchini Stuffed with Italian Sausage and Cheese

ingredients

2 large zucchinis

1 tablespoon oil

2 Italian Sausage (casings removed)

1 small onion (chopped)

2 cloves garlic (chopped)

2 tablespoons white wine

2 tomatoes (diced)

1/2 teaspoon oregano

salt and pepper to taste

1 tablespoon basil (chopped)

1/2 cup mozzarella (grated)

1/4 cup parmigiano reggiano (grated)

directions

Cut the zucchini in half lengthwise and scoop out the middle.

Chop the zucchini that was scooped out and set aside.

Heat the oil in a pan.

Add the sausage and brown.

Add the onion and saute until tender.

Add the garlic and saute until fragrant.

Add the wine and deglaze the bottom of the pan.

Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.

Remove from the heat and stir in the basil.

Let the stuffing cool.

Mix in half of the cheese.

Stuff the zucchinis with the stuffing and top with the remaining cheese.

Bake in a preheated 400F/200C oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.

I just made this tonight and it was even better than I thought it would be! I love zucchini and thought your recipe would be a great new way to enjoy it. I changed it up a little and used hot turkey sausage instead of pork. Thanks again for the recipe...keep them coming :)

Yum! Just made these with a few alterations - used a yellow squash and a fresh chorizo I picked up at a local butcher. I didn't have any white wine so I used a few splashes of beer. The slight spiciness of the chorizo add some nice flavor to it! Thanks for sharing! I grew up on squash grown in my father's garden and it is always nice to have a new way to enjoy it!

Just made this with fresh Zucchini from the garden and Johnsonville mild italian sausage. Tasted great with no added salt (beyond what was in the sausage and cheeses already)! New to this site but will definitely be trying more recipes soon! Both my wife and I and our girls ages 10 & 7 enjoyed this.

Barbara: You should be able to get Italian sausage in your local grocery store in the meat section, otherwise a local butcher should have it. If you cannot get Italian sausage you can substitute your favourite sausage. Enjoy!

I made this with one 6lb zucchini by 3x the filling and baking it at 350F for one hour. I covered it with foil because i was afraid the sizzling sausage would spray oil all over the inside of my oven. It turned out great with some toasted italian bread on the side.

Oh my goodness! Have wanted to make this for a while. Discovered that I had 2 hot and 2 regular Italian sausages in the freezer so I doubled your recipe and combined the two. Browned the sausages, took them out and then sautéed the onion in the spicy fat and continued with the recipe. It was outstanding! My husband BEGGED "Please make this again- SOON!" Thanks for a terrific recipe!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.